Vegetarian Black Bean Soup
Recipe from Diabetic Living


Vegetarian Black Bean Soup

by 2  people


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Servings: 6
Serving size: 1 1/3  cups
Prep Time: 10 mins
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Ingredients
  • 10   ounces 
    dry black beans (1-1/2 cups), rinsed and drained
  • 8   cups 
    water
  • 1   medium 
    onion, chopped (1/2 cup)
  • 1   
    fresh jalapeno chile pepper, seeded and chopped*
  • 3   
    cloves garlic, minced
  • 6   cups 
    no-salt-added vegetable broth
  • 2   tablespoons 
    ground cumin
  • 1   tablespoon 
    chili powder
  • 1/2  teaspoon 
    salt
  • 1/2  cup 
    chopped fresh cilantro or cilantro sprigs
  •  
    Lime slices or wedges
  •  
    Light sour cream (optional)
Directions
1.
In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2.
In a 4-quart slow cooker combine drained beans, onion, jalapeno, garlic, broth, cumin, chili powder, and salt.
3.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.
Tip
  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 37, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 10, sugar (g) 4, pro. (g) 11, vit. A (IU) 826.03, vit. C (mg) 12.99, Thiamin (mg) 0.44, Riboflavin (mg) 0.12, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 225.78, Cobalamin (Vit. B12) (g) 0, sodium (mg) 367, Potassium (mg) 937, calcium (mg) 131.26, iron (mg) 3.42, Starch () 2.5, Lean Meat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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